Description
Butternut Squash and Sausage Bowtie Pasta
Ingredients
8 oz bowtie (farfalle) pasta
1 lb butternut squash, cubed
8 oz Italian sausage, sliced
2 cups fresh spinach
3 tbsp olive oil
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese (plus extra for garnish)
1/4 tsp dried sage
Salt and black pepper to taste
Directions
Cook the pasta: Boil bowtie pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Cook sliced sausage until browned, about 5 minutes. Remove and set aside.
Cook the squash: In the same skillet, add 2 tbsp olive oil and butternut squash. Season with sage, salt, and pepper. Cook for 10 minutes, stirring occasionally, until tender.
Add garlic and spinach: Stir in garlic and spinach, cooking until the spinach wilts, about 2 minutes.
Combine: Add cooked pasta, reserved pasta water, sausage, and Parmesan to the skillet. Toss until everything is coated and heated through.
Serve: Garnish with extra Parmesan and a sprinkle of red pepper flakes if desired.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Prep Your Ingredients: Cube the butternut squash, slice the sausage, mince the garlic, and grate the Parmesan cheese. This “mise en place” ensures a smooth cooking process.
2. Cook the Pasta: In a large pot of well-salted boiling water, cook the bowtie pasta until al dente. Before draining, carefully scoop out 1/2 cup of the starchy pasta water. This liquid is key for creating a cohesive sauce later.
3. Brown the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sausage slices and cook for 4-5 minutes, turning occasionally, until nicely browned. Transfer to a plate.
4. Caramelize the Squash: In the same skillet, add the remaining 2 tablespoons of oil and the cubed squash. Season with dried sage, salt, and pepper. Cook for 8-10 minutes, stirring only occasionally to allow the pieces to develop a golden-brown crust and become tender.
5. Build the Sauce: Push the squash to the side of the skillet. Add the minced garlic (and red pepper flakes if using) to the center and cook for 30 seconds until fragrant. Add the fresh spinach and toss until just wilted.
6. Bring It All Together: Return the cooked sausage to the skillet. Add the drained pasta, the reserved 1/2 cup of pasta water, and the grated Parmesan. Toss everything vigorously over low heat for 1-2 minutes until the cheese melts into the water, creating a glossy sauce that coats every ingredient.
Serving Suggestions
Serve this hearty pasta immediately while hot. Garnish with extra grated Parmesan and a final crack of black pepper. For a complete meal, pair it with a simple side salad dressed with a bright vinaigrette to cut through the richness. A crusty piece of garlic bread is perfect for soaking up any remaining sauce.
How-to Summary
This one-pan meal comes together by cooking pasta separately while browning Italian sausage and caramelizing sage-seasoned butternut squash in a skillet. Garlic and spinach are wilted in, then everything is combined with the pasta, starchy pasta water, and Parmesan to create a simple, creamy sauce.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Short, sturdy shapes like rigatoni, penne, or cavatappi work well as they hold the chunky sauce.
How can I make this recipe vegetarian? Omit the sausage and use a plant-based alternative or add 1 can of drained chickpeas when you would add the sausage for protein.
Can I use pre-cubed butternut squash? Yes, this is a great time-saver. Ensure the pieces are uniformly sized (about 1-inch cubes) for even cooking.
What if my sauce seems too dry? The reserved pasta water is your best tool. Add it in small increments (a few tablespoons at a time) while tossing until the sauce reaches your desired consistency.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Common Mistakes to Avoid
Avoid overcooking the butternut squash into mush; it should be tender but still hold its shape. Do not skip reserving the starchy pasta water, as it is essential for sauce cohesion. Be careful not to burn the garlic when adding it to the skillet—cook it for only 30 seconds before adding the spinach. Finally, do not add the Parmesan cheese directly to very high heat, as it can become grainy; toss it in at the end off the direct heat.
Conclusion
This Butternut Squash and Sausage Bowtie Pasta is the epitome of a satisfying, one-pan comfort meal. It masterfully balances the sweet, caramelized squash with savory sausage and a light, cheesy sauce. Quick enough for a weeknight yet impressive enough for company, this recipe is a versatile keeper that brings the best of fall flavors to your table any time of year.